Instructions
- 1
Mix chocolate cake batter. Bake in 3 layers at 350°F for 33-35 minutes. Cool.
- 2
Make salted caramel: dry caramelize sugar to deep amber. Add butter, then cream. Add sea salt. Cool.
- 3
Make ganache: pour hot cream over dark chocolate. Whisk smooth.
- 4
Make caramel buttercream: beat butter very pale. Add powdered sugar, then 3 tablespoons of cooled caramel.
- 5
Spread caramel buttercream between each layer. Add a stripe of ganache.
- 6
Apply thin crumb coat. Refrigerate 30 minutes.
- 7
Apply final coat of caramel buttercream. Smooth sides with scraper.
- 8
Pour remaining warm caramel over the top allowing dramatic thick drips down the sides. Sprinkle fleur de sel.
Baker's Tip
The caramel drip must be at exactly the right temperature — warm enough to flow but cool enough to not run straight to the bottom. Test on the back of the cold cake — if it runs down 3-4 inches and stops, the temperature is perfect.
Frequently Asked Questions
How do I control the drips on the outside of the cake?
Apply test drips around the back of the cake first with a spoon. The consistency is correct when the drip travels 2-4 inches and stops naturally without running all the way to the bottom. Apply all drips with a spoon or squeeze bottle around the perimeter, then pour the remaining caramel across the top.
Can I make both the chocolate cake and the caramel in advance?
Yes — the chocolate layers keep wrapped at room temperature for 2 days. The caramel sauce keeps refrigerated for 2 weeks. Reheat gently before using. The caramel buttercream can be made 3 days ahead and refrigerated — bring to room temperature and re-beat before using.
Why does my caramel drip look dull instead of shiny?
Caramel is shiniest when freshly made and still warm. If it has been refrigerated and reheated, the gloss diminishes slightly. For maximum shine, make the caramel on the day of serving and apply while still slightly warm. The shine also fades in the fridge overnight.
How much sea salt should I add to the caramel?
Start with 1/2 teaspoon of fine sea salt and taste. The caramel should have a noticeable salty edge that intensifies the flavor. Build up to 1 teaspoon maximum. Use flaky sea salt (like Maldon or fleur de sel) sprinkled on top for texture and visual impact — this is separate from the salt in the sauce.
About This Recipe
The ultimate crowd-pleaser — three intense dark chocolate sponge layers filled with salted caramel buttercream and ganache, with rivers of amber salted caramel cascading dramatically down the outside. Rich, complex and absolutely impossible to resist.
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